All the President’s Menus

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All the President’s Menus Page 27

by Julie Hyzy


  President Hyden’s eyes tensed. “If it were up to me, he would be brought up on charges today. Unfortunately, it isn’t up to any of us. Their country has a different culture and far different laws. We can’t touch him.”

  “What if this information was made public?”

  “The secretary of state is looking into that possibility right now. From what we can tell, however, this sort of bombshell wouldn’t have the impact you and I would expect. Rather than hurt the current president, the mission’s failure could—believe it or not—incite some of his more radical followers to take Kerry out themselves. For now, we believe it’s best to keep this quiet.”

  “That’s terrible.”

  “I agree.”

  “So what happens? This just gets swept under the rug?”

  He made a so-so motion. “If we find ways to use this information to bring justice, we will. That may not be for some time, though.”

  My head was spinning, though no longer from fatigue. I’d caught my second wind. “What about Kerry Freiberg’s safety? Does she know all this?”

  He nodded. “She does. Rather than dissuade her, it has deepened her resolve to win the election and to be an instrument of change in her country.”

  “That’s admirable, but frightening,” I said. “Nate and Hector have been sent back to Saardisca. What about Cleto and Tibor?”

  The president waved a finger. “Cleto will not be returning to Saardisca. We can manage that much, at least. You need to know that we have Tibor to thank for knowing as much as we do.”

  “Tibor?”

  The president continued. “When Kilian reported his concerns to Cleto and wound up dead, Tibor began to get suspicious of his colleagues. He wisely kept his concerns to himself.”

  “That doesn’t surprise me,” I said. “He never hesitated to spout Saardiscan platitudes, but when it came to personal matters, he was frustratingly mute.”

  “Cleto wanted Tibor to voluntarily step away from attending the dinner,” the president continued. “Tibor refused. Despite the fact that he had no desire to attend, he believed it was his duty to do so.”

  I made eye contact with Gav, who picked up the story. “Which is exactly what you had asserted all along, Ollie. Tibor’s absence made no sense. If he’d been planning an attempt on Kerry Freiberg, then why not show up? That’s why agents were sent to take a closer look at the hotel where the Saardiscans were staying. When they reported back that they had located Tibor and required assistance, however, the agent in charge at Blair House took it to mean that the man presented a threat.”

  The look in Gav’s eyes seemed to offer an apology for not being there for me. I laid a hand on his knee, silently reminding him that I understood. No apology necessary.

  “The special agent in charge sent me to take over,” he went on. “This came as a direct order with no time to let you know where I was going or what I was doing. It wasn’t until I arrived on the scene—to find Tibor drugged and tied up in Cleto’s room—that I realized the real threat was still at Blair House. I radioed back to warn the team that Cleto was our target, but by that time you’d sounded the alert.”

  “What was he thinking?” I asked. “Cleto, I mean?”

  “Remember, Nate was supposed to poison Ms. Freiberg, with Hector’s help,” Gav reminded me. “When that plan got scrapped, Cleto took over. He had no one else here to trust.”

  “You said Tibor is all right?” I asked.

  “He is,” the president answered. “Had he been found much later, that may not have been the case. He has been a great help clearing this matter up.”

  “Poor Tibor,” I said. “He’s such a loyal Saardiscan. This must be incredibly painful for him.”

  “More than you realize.” The president’s face was grim. “Because he cooperated with us, Tibor cannot return to Saardisca. Not safely, at least. We have offered him asylum, and expect he will take us up on it.”

  I covered my mouth with my hand. “That’s got to be devastating for him.”

  “It is.” The president and Gav exchanged another look. “We will be doing our best to help him acclimate. Once Tibor spilled the truth, Cleto was very quick to request asylum as well. He will be facing charges here, of course. The good news is that with neither man returning to Saardisca, the government there has no idea what transpired. They only know that Cleto and Tibor have decided to stay.”

  “What about our diplomatic relations with Saardisca?” I asked. “How will they be impacted?”

  President Hyden spread his hands. “That remains to be seen.”

  * * *

  Gav and I had the following two days off, too. We slept late both days and didn’t leave the apartment until mid-afternoon the second day, when hunger drove us into civilization on a quest for quality carry-out. On our return, Mrs. Wentworth met us in the hallway. “What’s with you two?” she asked, taking in our uber-casual clothing and sniffing around our aromatic bags of tacos, guacamole, chips, salsa, and practically the entire left side of the local Mexican restaurant’s menu.

  “Day off,” I said. “How’s Stan?”

  “Much better.” She turned toward the open doorway and spoke loudly. “He’s feeling better because he started listening to me. Totally on the mend now, thanks to a lot of rest.” She held a hand up near her mouth and whispered, “And some powerful antibiotics.”

  “Good to hear,” I said.

  As we made our way past her, she asked, “Not much new at the White House these days, is there?”

  I turned as Gav unlocked the door. “Nope, nothing much at all.”

  “Except for that emergency drill they ran the other night.”

  “Oh?” I asked innocently.

  “Didn’t you hear about it? They roped off Pennsylvania Avenue in front of the White House to practice how the hazardous materials teams would perform in an emergency. I thought for sure you’d be in the middle of something like that.”

  “Sounds like I missed the excitement this time,” I said. Ahead of me, Gav pushed the door open. I was pretty sure he stifled a snort.

  “Yes, well,” she said with a dismissive wave, “this was just a drill. Whenever you get involved, it’s the real thing.”

  “Too true,” I said. As I made it through my apartment door, I waved to my neighbor. “See you later, Mrs. Wentworth.”

  RECIPES

  CHICKEN PITA SANDWICHES

  1 Roma tomato, diced

  1 tablespoon extra-virgin olive oil

  1 teaspoon balsamic vinegar

  Kosher salt and freshly ground black pepper, to taste

  ½ chicken breast (leftover works best, especially pan-seared; you want this to have been cooked already, and preferably with some nice caramelization, for extra flavor)

  Garlic powder

  Cayenne pepper

  Dried cilantro, chervil, basil, or other herbs

  1 tablespoon grapeseed oil

  ½ white onion, diced

  10 kalamata olives, pitted and halved lengthwise

  1 pita (two halves of a pocket pita or one whole non-pocket)

  1 tablespoon Italian dressing (oil and vinegar based, not creamy), optional

  1 cup romaine lettuce, torn into bite-size pieces

  ½ cucumber, peeled, seeded, and diced

  3 green onions, sliced (white and green parts only; omit leafy part)

  Drizzle Roma tomatoes with extra-virgin olive oil, balsamic vinegar, and a little salt and pepper. Set aside.

  Dice chicken breast into bite-size pieces. Season with garlic powder, cayenne, and herbs, all to taste. Set aside.

  Heat skillet over medium to medium-high heat. Add grapeseed oil and heat until the surface of the oil shimmers slightly. Add onions and kalamata olives and sauté for 3 to 4 minutes. Add in chicken pieces and sauté until everything is hot and well blended. Transfer to a serving bowl.

  If using a pocket pita, fill each pocket with a drizzle of Italian dressing (if using), then add in half the romaine, half the chic
ken, half the cucumber, half the green onions, and half the tomatoes. (Note that in my family, no two of us build our pitas in the same order, so mix it up. Surprisingly, you’ll have a slightly different experience depending on how you build it, so experiment until you find your own preferred order.)

  If using a non-pocket pita, simply build your sandwich on the pita following the same steps as above, fold it over, and enjoy.

  Yield: 2 sandwiches

  FALL HARVEST QUINOA AND CHICKEN SOUP

  1 tablespoon extra-virgin olive oil, plus extra as needed

  2 boneless, skinless chicken breasts, excess fat removed

  2 boneless, skinless chicken thighs, excess fat removed

  Kosher salt

  Freshly ground black pepper

  1 cup chopped onion

  1 cup chopped carrot

  1 cup chopped celery

  1 (10 oz.) bag frozen corn

  1 clove garlic, minced

  8 cups chicken broth, divided

  1 teaspoon dried thyme (leaf, not ground)

  2 large sweet potatoes, peeled and diced into ½- to 1-inch cubes

  ½ cup quinoa, rinsed and drained

  4 cups chopped fresh kale

  Crusty whole-grain bread, for serving

  Parmesan cheese, for serving (optional)

  Heat a large (5-quart or larger) soup pot over medium-high heat. Add oil and heat through. Lower heat to medium, season chicken breasts and thighs, and cook approximately 8 minutes per side, until no longer pink. Remove from heat and set aside to cool.

  Add onion, carrot, and celery to pan (add a little extra oil if necessary); season with salt and pepper, and sauté for about 5 minutes. Add frozen corn and sauté an additional 5 minutes. Add garlic, and cook for another 2 minutes. Add chicken broth and the thyme, and bring to a boil. Reduce heat to a simmer. Add sweet potatoes and quinoa. Shred chicken and return to pot. Cook for an additional 10 minutes. Add kale and cook until potatoes are fork-tender, approximately 5 more minutes. Taste for seasoning and adjust as needed.

  Serve with crusty whole-grain bread. Garnish with grated Parmesan cheese, if desired.

  (Note about reheating leftovers: You may wish to add more chicken broth, or even water, when reheating. The quinoa tends to absorb much of the liquid as it cools, so you may need to add more to reach the desired consistency.)

  PECAN-CRUSTED PORK TENDERLOIN WITH ORANGE-MAPLE GLAZE

  1 (1-lb.) pork tenderloin

  Kosher salt

  Freshly ground black pepper

  4 tablespoons pure maple syrup, plus more as needed, divided

  1½ cups toasted pecan pieces, plus more as needed, finely chopped

  2 tablespoons extra-virgin olive oil

  2 oranges (1 juiced, one cut in half and then cut into moderately thin slices)

  ¼ teaspoon cumin

  ¼ teaspoon cayenne pepper

  Steamed or sautéed green beans, for serving

  Slice pork into ¾- to 1-inch-thick slices, then lay flat and flatten further with the heel of your hand. Season with salt and pepper and set aside.

  Place 3 tablespoons maple syrup in one bowl and the toasted pecan pieces in another bowl. Set up a station next to your cooktop with the pecans closest to where your skillet will be, the maple syrup next to the bowl of pecans, and the pork slices next to that.

  Heat a 12-inch skillet over medium-high heat. Add oil and allow to heat.

  Working quickly, place one piece of pork into the bowl of syrup, turning to coat thoroughly, then press into the bowl of pecan pieces, covering only one side of the pork with the pecan pieces. Carefully place into skillet, nut side down, trying to keep as many pecan pieces adhered as possible. Repeat with the remaining pork slices. (You may need some additional syrup and/or pecan pieces to cover all the pork.)

  Pour any remaining syrup over the pork in the skillet, then press any remaining pecan pieces onto the pork slices, distributing them as evenly as possible.

  Cook the pork for 5 to 6 minutes until browned, then flip and cook for another 5 to 6 minutes or until fully cooked. Transfer to a platter and cover lightly.

  Combine orange juice, remaining 1 tablespoon maple syrup, cumin, and cayenne in a small bowl and whisk to mix thoroughly. Add to skillet and cook for 3 to 4 minutes or until slightly thickened. Pour over pork.

  Serve pork over a bed of steamed or sautéed green beans, with 3 to 4 orange slices for garnish.

  SQUASH SOUP

  2 acorn or butternut squash

  Kosher salt, to taste

  Freshly ground black pepper, to taste

  1 tablespoon extra-virgin olive oil

  1 cup onion, diced

  1 tablespoon brown sugar

  ½ teaspoon cumin

  3 cups chicken broth

  2 cups Bartlett pears, peeled, cored, and chopped (approximately 2 pears)

  ¼ cup sour cream

  2 tablespoons maple syrup

  Fresh thyme sprigs (optional)

  Preheat oven to 450°F. While oven is preheating, split squashes lengthwise and remove seeds and stringy insides. Cover a rimmed baking sheet with foil and add water to a depth of approximately 1/8 inch. Season cut sides of squash with salt and pepper. Place squash on baking sheet, cut sides down, and bake for 30 minutes. Invert squash and return to oven for an additional 15 minutes. Allow to cool, and scoop flesh from skin (This may be done up to 2 days ahead).

  Bring Dutch oven to heat over medium-high heat, and add oil. When the surface of the oil begins to shimmer, add onion, brown sugar, and cumin. Cook, stirring occasionally, until onion starts to soften, approximately 5 minutes.

  Add squash and broth and season with salt and pepper. Bring to a boil, then add pears, cover, reduce heat, and simmer until pears are tender, about 5 minutes.

  Remove from heat. Puree with a handheld immersion blender until nearly smooth (or, alternatively, use a standard blender, pureeing small batches of the soup at a time—be careful not to fill the blender more than half full with any one batch).

  Combine sour cream and maple syrup in a small bowl. Serve the soup garnished with approximately 1 tablespoon of the maple sour cream and, if desired, a sprig of fresh thyme.

  Yield: 8 servings

  MARINATED TOP SIRLOIN

  2 to 3 pounds top sirloin, trimmed of all excess fat

  ¾ to 1 cup oil-based Italian dressing (not creamy)

  Kosher salt

  Fresh ground pepper

  1 tablespoon extra-virgin olive oil

  Place sirloin in a large, shallow baking dish. Cover with most of the Italian dressing, being careful to thoroughly coat the steak. Flip steak and pour remaining dressing over top, again being careful to thoroughly cover it (use your hands to spread it around if necessary). Cover with plastic wrap and refrigerate for a minimum of 4 hours and up to 24 hours.

  Thirty minutes before cooking, remove meat from refrigerator and allow to come to room temperature. Position top oven rack so that the meat will be approximately 3 to 4 inches from heat source and preheat oven to broil setting.

  Place a small amount of water in the bottom of a broiler pan (enough to generously cover the bottom of the pan, but not enough that it will be difficult to carry). Pour extra-virgin olive oil onto a paper towel and lightly brush the top of a broiler pan.

  Remove steak from the marinade and place on the top of the broiler pan.

  Place in oven and broil for 6 to 7 minutes (more or less depending on your oven setting and the height of your oven rack), or until nicely browned on the top. Flip steak over and broil for another 6 to 7 minutes or until fully cooked.

  Transfer steak to a cutting board, cover lightly with aluminum foil, and let rest for 4 to 5 minutes. Slice into appropriately sized servings, and serve with fresh fruit and vegetables.

  Yield: 6 servings

  HOMEMADE GRANOLA

  3 cups old-fashioned oats

  ⅓ cup brown sugar

  3 tablespoons honey

  ¼ cup grapeseed oil

&
nbsp; 1 teaspoon vanilla extract

  ¾ cup toasted walnuts, chopped

  ¼ cup flaxseed

  ½ cup coconut

  Preheat oven to 350°F. Combine the oats, brown sugar, honey, and oil in a large bowl. (Note: If you measure the oil first, you can then use the same measuring device for the honey, which will then pour out easily and completely.) Add the vanilla, walnuts, flaxseed, and coconut. Mix and pour onto a cookie sheet covered with either aluminum foil or a silicone mat. Spread over the entire cookie sheet and bake for 10 minutes. Remove the cookie sheet and use a spatula to break up the granola, flipping pieces over to let the sides brown. Return to the oven for another 10 to 15 minutes, or until mixture is golden brown. Let the granola cool for 10 to 15 minutes, then gently break it up using the back of a spoon.

  Note that this makes the granola slightly more clumpy. If you like fewer clumps, you can simply stir it more often while it’s baking.

  Yield: 8-10 servings

  MARCEL’S FAMOUS CHOCOLATE DRINK

  2 oz. high-quality dark chocolate, chopped into small pieces

  2 oz. high-quality milk chocolate, chopped into small pieces

  ½ cup milk, plus additional, to taste

  ½ teaspoon ground cinnamon

  1 shot espresso

  Combine chocolates and ½ cup milk in a sturdy saucepan, and warm over low heat. Stir constantly, adjusting heat as necessary to melt chocolate and combine ingredients until smooth. Add cinnamon and stir well, to break up powdery chunks. Add espresso, and continue to stir until well blended.

  Serve warm in demitasse cups. This drink is so rich and chocolate-y, however, that you may prefer to prepare this with extra milk.

  Note: Because the cinnamon may not completely dissolve, consider straining the liquid before serving.

  Serves 2

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